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Il marciume fusario del peperoncino e la sua gestione
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ISBN10: 6203572985
ISBN13: 9786203572988
Publisher: Edizioni Sapienza
Published: Jul 1 2025
Pages: 100
Weight: 0.32
Height: 0.24 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786203572988
Publisher: Edizioni Sapienza
Published: Jul 1 2025
Pages: 100
Weight: 0.32
Height: 0.24 Width: 6.00 Depth: 9.00
Language: Italian
Il peperoncino è considerato una buona fonte di vitamina C (acido ascorbico) nell'industria alimentare e delle bevande. È anche fonte di vitamina A ed E. Oltre a queste, sono presenti anche piccole quantità di proteine, grassi, carboidrati e tracce di minerali. Ha acquisito grande importanza anche grazie alla presenza di oleoresina, che permette una migliore distribuzione del colore e del sapore negli alimenti. Il marciume fusario (Fusarium oxysporum f sp .capsici) è una delle malattie più importanti del peperoncino che colpisce sia le zone temperate che quelle più calde. Il grado di perdita causato dal patogeno varia a seconda della cultivar ospite, della razza del patogeno e delle condizioni ambientali. La malattia è caratterizzata dall'appassimento della pianta e dall'arricciamento delle foglie verso l'alto e verso l'interno. Le foglie ingialliscono e muoiono. I sintomi della malattia sono caratterizzati da un iniziale leggero ingiallimento del fogliame e dall'appassimento delle foglie superiori che in pochi giorni progredisce fino a un appassimento permanente con le foglie ancora attaccate. Quando i sintomi sopra il suolo sono evidenti, il sistema vascolare della pianta è scolorito, in particolare nella parte inferiore del fusto e nelle radici. Questo libro tratta della gestione ecologica della malattia.
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